CHICKEN PARMESAN RECIPE INSTRUCTIONSCombine breadcrumbs, rosemary and Parmesan in a medium sized bowl. Dip chicken in flour, then egg, and then coat firmly with breadcrumb mixture.

Pour stock into a wide saucepan and allow to simmer until reduced by half. Add 4-5 tbsp. of flour to thicken. If gravy is too thin, add more flour or cook longer; if gravy is too thick, add more water.

In a skillet sauté chicken in heated olive oil on both sides until golden-brown.

When chicken is brown, firm and cooked through, drain on paper towels. Then, simmer in gravy (the reduced stock), if desired, or serve stock over the chicken.

CHICKEN PARMESAN RECIPE INSTRUCTIONSIn separate bags put breadcrumbs and flour. Cut chicken in the center lenghtwise to make thin and wide chicken breasts. Coat chicken with breadcrumbs by shaking in bag. Remove from bag with breadcrumbs and shake in bag of flour to coat well.

In a large frying pan, pour olive oil to coat bottom of pan. Heat pan over medium heat. Place coated chicken into the hot pan. Brown for 3 minutes on each side.